Chicken Enchiladas

4-5 chicken breasts, boiled and torn into bite-size pieces
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans sliced mushrooms
1 can chopped green chilies
1 16-oz. container sour cream
1 fresh jalapeno, seeded and diced
1 1/2 c. shredded sharp cheddar or Mexican blend cheese
25 small flour tortillas (or 15 large ones)

In a large bowl, combine chicken, soups, mushrooms, chilies, sour cream, jalapeno, and cheese. Mix well. Put about 2 Tbsp. filling (or more if using larger tortillas) on one side of tortilla, then roll. (Wrap individually in wax paper, then place in freezer bag to freeze.)

Bake at 350 degrees for 20 minutes if thawed, 35 minutes if frozen.

Top with sour cream and shredded cheese or salsa.

Makes about 20 enchiladas, depending on tortilla size and how much filling you use for each.

*Tip: Freeze your leftover chicken broth for use in other recipes. You can season your broth by cooking onion, pepper, and celery trimmings with your chicken. This is much healthier than store-bought broth, which tends to be high in sodium.